Chana dhal with spicy roasted vegetables

• 2 of your 5 a day

• Vegetarian
• Low Fat

• Preparation time:30 minutes + 1 hour soaking
• Cooking time:1 hour 30 minutes
• Total time:2 hours + 1 hour soaking

1. Soak the split peas in cold water for 1 hour then drain.

2. Heat the oil in a large saucepan and cook the onion for 5 minutes. Add the garlic and ginger, coriander stalks, chilli and bay leaves and cook for a further 1 minute. Sprinkle in the garam masala and cumin and fry, stirring almost continuously, for 30 seconds.

3. Add the tomatoes, drained split peas and stock. Bring to the boil and simmer gently for 1 hour 30 minutes until the peas are very tender. Stir in the lime juice and scatter with coriander leaves.

4. Meanwhile, to make the roasted vegetables, preheat the oven to 200°C, gas mark

5. Pour the oil into a large, shallow baking tray and place in the oven for 5 minutes to warm up. Add the cauliflower and carrots, toss to coat in the oil and roast for 10 minutes.

6. Mix together the cumin seeds, turmeric, paprika, garam masala and black mustard seeds. Sprinkle over the vegetables, turning to coat, then return to the oven for 10-15 minutes until the veg are tender. Stir the spinach through until wilted then serve alongside the dhal. Delicious with warm naan bread and steamed basmati rice.